Flourless Chocolate Chewy Cookies

Flourless Chocolate Chewy Cookies are crispy and chewy with a fudgy center that take just a few minutes to make and taste like they came from a bakery!

Flourless Chocolate Chewy Cookies are going to be a staple of your Christmas cookie exchange this year if you try this recipe… I promise! They are so easy to make, look SO impressive and taste amazing! Plus when is the last time something was naturally gluten free so you can even serve these to people who aren’t used to getting cookies in the exchanges!

Flourless Chocolate Chewy Cookies are a bit more fragile than your average cookie because there is no flour in the recipe to help give it structure. What that leaves you with is a cookie that basically is like a meringue crisp topping, filled with delicious melted chocolate chips and the fudgiest center ever.

MY OTHER RECIPES

Plus chewy, yes chewy in that perfect warm cookie sort of way even when they aren’t warm! I’d wax poetic about these cookies even more but I feel like Toby (this clip is hilarious) in the episode of the office where he is listing the reasons why Hooter’s shouldn’t cater the casino party and the list keeps going and going…

Here’s my best Toby for you all: They’re super chocolatey, chewy, fudgy, crispy, EASY, quick, delicious, and will be enjoyed even by those who can’t tolerate gluten. Oh, and no butter! I know when I do Christmas baking I go through POUNDS of butter, so this is a nice departure from that!

Tools used in this Flourless Chocolate Chewy Cookies recipe:Silicone Mat: Helps keep your cookies baking evenly with no burned bottomsCookie Sheet: High quality and inexpensive, I have a whole stack of these!Dark Chocolate Chips – My favorite dark chocolate chips, I keep them on hand in volume! More and more stores carry the brand now too, so when mine has a sale I buy 3 or 4 bags of every flavor. (Sometimes I can even get them for LESS than Nestle)Unsweetened Cocoa Powder – This cocoa powder gives an amazing, dark, rich chocolate flavor. I also highly recommend the Trader Joe’s Brand of cocoa powder.Espresso Powder: Intensifies chocolate flavors in baked goods and easy to store for future projects, I LOVE this espresso powder.Fleur de Sel: An amazing finishing salt, this will help make the chocolate flavor pop!

5 from 3 votes

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Flourless Chocolate Chewy Cookies

Flourless Chocolate Chewy Cookies are crispy and chewy with a fudgy center that take just a few minutes to make and taste like they came from a bakery!

Course
Dessert

Cuisine
American

Servings12cookies

AuthorDinner, then Dessert

Ingredients

3cupspowdered sugar

2/3cupunsweetened cocoa powder

1/4teaspoonsalt(Not Kosher salt)

3large egg whites, room temperature

2teaspoonsvanilla extract

1teaspoonespresso powder(optional, but makes a huge difference in the intensity of flavor)

Instructions

Pre-heat the oven to 350 degrees.

These cookies are quite large, so you want to be sure you either bake in batches or use two pans. Using a silicone mat (this will help keep the bottoms of your cookies from burning) or parchment paper line your baking sheets.

Sift together into a large bowl the powdered sugar, cocoa powder and salt.

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Hello, i’m french (sorry for my bad english!) and i found that these cookies had too much sugar (maybe it’s cultural 🙂 ) but i liked The texture! Do you Think The texture will ne The same if i put only 1 cup of sugar? Thank you

So sorry this message got snagged in my spam filter! These cookies are incredibly sweet, I mean really really sweet which I think is intensified by the lack of flour. I don’t know how the chemistry of the baking would be affected with such a drastic cut in the sugar though. If you do try it I would love to hear how they turned out.

This is close to a recipe I’ve been using for a couple of years, except that mine has an additional 2 cups of nuts, chopped medium/fine. My favorite is to use walnuts, but I have also made the recipe with either almonds or pecans, and with a mix of three chopped nut types, all with delicious results. It literally doubles the batch size (who doesn’t love more cookies!?). It does help cut down the intense level of sweetness, but remains both “melt-in-the-mouth” and “chewy”, with a lovely bit of a crunch from the nuts. It is nice to see your recipe as an option for folks with nut allergies!

I made this recipe today and I loved it! However, my cookies did not spread not were they shiny. Any idea what I might have done wrong? Are the chocolate chip suppose the melted before adding into the mixture?
Thanks

I don’t melt the chocolate chips before adding. Were your egg whites fresh? I find if I use eggs I’ve had for a while sometimes I don’t get that luster from the egg whites. Also, the not spreading is interesting because without the flour these cookies love to take up space on the cookie sheet. Did you make and bake them directly? Or did you chill them at all? Sometimes if chilled it can make the texture of the dough look more like a fudge than a softer cookie dough. If you want to troubleshoot via email I am always around too, contact @ dinnerthendessert.com 🙂

Tried this recipe. The cookies looked amazing and the first bite was okay. But honestly, this recipe is horrendous and a huge waste of perfectly good ingredients. If you’re looking for a gluten free cookie, try something else. These taste like pure sugar and made me feel nauseous. I’m so sad because I wanted to like these and the chocolate flavour is wonderful. But something about the icing sugar makes them vomit inducing.

Hi Kelly, I’m so sorry you’re not a fan of the cookies. The chocolate flavors were good but the issue was they were too sweet for you? I think sometimes the absence of flour can intensify the flavors in the cookies so if you’re looking for a recipe with a more muted sugar flavor and can eat flour I recommend //dinnerthendessert.com/dark-chocolate-crinkle-cookies/ which are less sweet. If you need something gluten free I highly recommend the blog Dishing Delish, she has great gluten free recipes. Sorry you felt like it was a waste of ingredients.

I’m known as THE COOKIE LADY! I love to bake and have been doing it for 65 years! My granddaughter was diagnosed as gluten and dairy intolerant! And she loves to bake! Thank you for this PHENOMINAL recipe, I cannot thank you enough! These are delicious cookies; I used Pernigotti cocoa (unsweetened chocolate) and miniature chips. These were so easy and so delicious; such an easy recipe—my new favorite!

I have a question about the egg whites. Do you beat the eggs until fluffy before stiring them into the recipe? The cookies look like a Cookie Tammy Poe made for La Grande Orange and I am hoping they are as one of the same.